Conversions (Australian)
INGREDIENTS:
3 c Tomato or V8 juice
5 c Water
32 oz Mixed frozen vegetables;
-(corn, gr. beans, carrots,
-peas etc.)
10 oz Frozen chopped spinach
10 oz Frozen baby lima beans
1 cn (14 1/2 oz.) Italian Style
-chopped tomatoes
1 cn (1 lb.) kidney beans;
-drained and rinsed
2 tb Vegetable broth powder;
-(no-salt preferred) (I heap
-the tablespoon)
1 tb Onion flakes
1/2 ts Dried thyme
1 1/2 ts Dried basil
1 sm Cayenne; ground
1/4 ts Garlic powder
1 cn (4 oz.) mushroom pcs. (or 8
-oz.) rinsed and drained
2/3 c Orzo or other small pasta;
-(fish, alphabets)
1 tb Balsamic vinegar
1 tb Lite soy sauce
3 c Tomato or V8 juice
5 c Water
32 oz Mixed frozen vegetables;
-(corn, gr. beans, carrots,
-peas etc.)
10 oz Frozen chopped spinach
10 oz Frozen baby lima beans
1 cn (14 1/2 oz.) Italian Style
-chopped tomatoes
1 cn (1 lb.) kidney beans;
-drained and rinsed
2 tb Vegetable broth powder;
-(no-salt preferred) (I heap
-the tablespoon)
1 tb Onion flakes
1/2 ts Dried thyme
1 1/2 ts Dried basil
1 sm Cayenne; ground
1/4 ts Garlic powder
1 cn (4 oz.) mushroom pcs. (or 8
-oz.) rinsed and drained
2/3 c Orzo or other small pasta;
-(fish, alphabets)
1 tb Balsamic vinegar
1 tb Lite soy sauce
One of my favorite meals is a thick vegetable soup with some whole grain bread and some FF cheese -
so here's a great thick vegetable soup that is easy to do. It's adapted from Lean Luscious and Meatless by Bobby Hinman.
In a large (at least 6 quart) soup pot, combine all ingredients EXCEPT PASTA and VINEGAR and SOY SAUCE. Bring to a boil over medium heat, stirring occasionally. Use a spoon to break up large clumps of frozen vegetables (ignore the spinach -
it will separate by the time the soup is cooked). Cover, reduce heat to medium-low and simmer 15 minutes. Add pasta, cover and cook 15 minutes more stirring, every 5 minutes (the pasta tends to stick on the bottom -
I find a wide spatula does a nice job).
Add 1 Tablespoon Balsamic vinegar and 1 Tablespoon Lite Soy Sauce and the soup is read to serve or freeze.
so here's a great thick vegetable soup that is easy to do. It's adapted from Lean Luscious and Meatless by Bobby Hinman.
In a large (at least 6 quart) soup pot, combine all ingredients EXCEPT PASTA and VINEGAR and SOY SAUCE. Bring to a boil over medium heat, stirring occasionally. Use a spoon to break up large clumps of frozen vegetables (ignore the spinach -
it will separate by the time the soup is cooked). Cover, reduce heat to medium-low and simmer 15 minutes. Add pasta, cover and cook 15 minutes more stirring, every 5 minutes (the pasta tends to stick on the bottom -
I find a wide spatula does a nice job).
Add 1 Tablespoon Balsamic vinegar and 1 Tablespoon Lite Soy Sauce and the soup is read to serve or freeze.